Abstract
ABSTRACTThe objective of this study was to evaluate the tenderness of bovine longissimus dorsi muscles conditioned in the intact half at 16°C and excised at 6, 8 or 10 hr postmortem (hot boning) as compared to the same muscles chilled at 2°C and excised at 48 hr postmortem (cold boning). Fifteen choice and good grade heifers were utilized in this study. When each postmortem holding period was evaluated, statistically nonsignificant differences (P > 0.10) were observed between hot‐and cold‐boning means for shear force, myofibrillar protein extractability and sarcomere length. A statistically significant difference (P < 0.10) between hot‐ and cold‐boning fiber diameter means was observed at the 6‐hr holding period. Fiber kinkiness means for the hot‐and cold‐boning treatments were also statistically different at the 6‐ (P < 0.01) and 8‐hr (P < 0.10) holding periods. These data indicate that conditioning intact halves at 16°C and excising bovine longissimus dorsi muscles at 8 hr postmortem can yield a product of acceptable tenderness. The authors recommend the 8‐hr holding period as a precautionary measure realizing that the 6‐hr holding period did not give greatly different results.
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